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Saturday, 16 March 2013

Bouchon Style Chocolate Chunk and Chip Cookies

Chocolate Chunk and Chip Cookies

This is THE chocolate chip cookie, by the way. Forget the
ultimate soft, chewy, crunchy, snappy, chocolate infused ‘cookie’ and just
think about THIS cookie.

This cookie doesn’t have an ultimate quality within it; it
is simply THE ‘one’. Much like but *slightly* differing to the love of your
life, your favourite pair of jeans that never seem to ever ever get tight (but
never say never, right?), the Lost series, the Homeland series, Modern Family, that mug in the kitchen that
no one daren’t sip their tea from, your first pet (yes, even cats). You get
where I’m going with this I hope?

I stumbled across this precise, accurate, bordering on
scientific jargon slash recipe back in January when I received this HUGE box
from Amazon in the post. A couple of knives and mounds of cellotape later
revealed the most beautiful red ribbon, a hardback copy of Bouchon Bakery
Cookbook, and a festive little card from my manager at Fair Cake containing the
most encouraging and thoughtful words I have ever read.

Bouchon - a small chain French bakery in America published
this book to give its customers a taste of what happens beyond the counters.
The methods are strenuous and are mostly written for those who own a convection
oven but they still work beautifully. But If I didn’t have a crappy fan oven,
then my cookies wouldn’t have spread out so large! I chilled them and
everything!

The cookies weigh in at 150 grams each… that’s 2 in at a time, 20
minutes each totaling to 1 hour 10 minutes of baking time. What’s that you
say? That cant’ be that many cookies then?

it really is a beautiful book! wish it wasnt so heavy though. i deffo wouldnt skimp on the treacle. the original recipe actually calls for molasses! but the closest i could get to molasses without spending 5 pounds was treacle! if you dont have this either, i would suggest maybe dark brown sugar with a touch of golden syrup? hope this helps!